Pork Schnitzel Sandwiches
What you need:
For the pickled shallots:
- 1 bulb of shallot, peeled and thinly sliced
- 1/3 cup red wine vinegar
- 1/2 tsp. salt
For the honey mustard:
- 3 Tbsp. yellow mustard
- 3 Tbsp. dijon mustard
- 3 Tbsp. honey
- 1 Tbsp. sriracha
For the sandwiches:
- 6 thin, boneless pork cutlets
- 3 tsp. salt
- 2 tsp. black pepper
- 3 large eggs, lightly beaten
- 3/4 cup all-purpose flour
- 1/2 tsp. paprika
- 1 1/2 cups plain bread crumbs
- 1 1/2 cups panko bread crumbs
- Vegetable oil for frying
- 6 challah rolls
- 2 cups baby arugula
- Lemon wedges, for serving
Directions:
- For the pickled shallots, combine shallot, vinegar, and salt. Let sit at room temperature for about 30 minutes, stirring occasionally. Then store in the refrigerator. I like to do mine in a mason jar.
- For the honey mustard, combine the mustards, honey, and sriracha. Store in the refrigerator until ready to use.
- For the sandwiches, beat pork cutlets with a meat mallet until very thin. Season with salt and pepper.
- Place eggs in a shallow dish and whisk. Mix flour, 1 tsp. salt, 1 tsp. pepper, and paprika on a plate. Finally, mix bread crumbs and panko on a separate plate.
- Dredge pork through flour, then egg, and last, breadcrumbs, pressing gently to help crumbs adhere to the pork. Rest for 10 to 15 minutes at room temperature.
- Meanwhile in a cast iron skillet or other deep skillet, heat 1/2 inch of oil over medium-high heat.
- Fry coated pork until golden brown and crispy on each side. Remove to drain on a paper towel lined plate.
- To serve, spread honey mustard on each half of a bun. Top with schnitzel, shallots, and arugula. Serve with lemon wedges.
Recipe slightly adapted from The Candid Appetite
Posted on Fantastical Sharing of Recipes